500g fresh / store bought gnocchi
1 x 400g tin Staffords Artichoke Hearts, drained & cut into quarters
3 Tbsp butter
100g streaky bacon, diced into lardons
4 garlic cloves, finely minced or grated
3 Tbsp mascarpone
Small bunch fresh mint, roughly chopped
Finely grated zest of 2 lemons
Juice of ½ lemon
Salt and pepper, to taste
To serve: Parmesan cheese
Cook the gnocchi in a large saucepan of salted boiling water until gnocchi are al dente and float to the surface. Drain and set aside.
Heat a drizzle of olive oil in a large frying pan, cook the artichokes until crispy and lightly charred. Set aside.
Add a fresh drizzle of olive oil and 3 Tbsp butter. When the butter is sizzling add the gnocchi in a single layer and cook until golden brown and crispy on both sides. Remove to a clean tray.
Add the bacon to the pan and cook until just turning crisp. Add the garlic and cook until fragrant.
Reduce heat to low. Return the artichokes and add the mascarpone. Toss to combine.
Add the gnocchi, mint, lemon zest and season to taste.
Toss gently, mixing everything together. Squeeze over the juice of ½ lemon and serve immediately straight out of the hot pan with a generous shaving of parmesan.